Chocolate Banana Bread Pudding
Indulge in the decadent comfort of Chocolate Banana Bread Pudding—a rich and satisfying dessert perfect for any occasion. This recipe transforms day-old brioche or challah into a luscious baked treat, combining tender banana slices with pockets of melted semi-sweet chocolate for a flavor-packed experience. A velvety custard made with whole milk, heavy cream, and a touch of cocoa powder soaks into the bread, creating a perfectly moist, chocolate-infused texture with hints of vanilla and cinnamon. Ready in just over an hour, it’s ideal for feeding a crowd, and serving it warm with whipped cream or vanilla ice cream takes it from indulgent to utterly irresistible. Perfect for using overripe bananas and stale bread, this dessert is as satisfying to make as it is to eat—your kitchen will thank you!
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Recipe Information
Ingredients
- 6 cups (cubed) day-old bread (preferably brioche or challah)
- 2 large (sliced) ripe bananas
- 1 cup semi-sweet chocolate chips
- 3 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 tablespoon butter (for greasing the pan)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
In a large mixing bowl, combine the cubed bread and sliced bananas. Add the chocolate chips and gently toss to distribute them evenly. Transfer this mixture to the prepared baking dish.
In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, cocoa powder, vanilla extract, cinnamon, and salt until smooth and well combined.
Pour the custard mixture evenly over the bread and banana mixture in the baking dish. Use the back of a spoon or your hands to gently press the bread down, ensuring it soaks up the custard.
Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
Place the baking dish in the oven and bake for 45-50 minutes, or until the top is set and slightly puffed, and a knife inserted into the center comes out mostly clean.
Remove the pudding from the oven and let it cool for 10-15 minutes before serving.
Serve warm on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
7405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.8 g | 361% | |
| Saturated Fat | 155.4 g | 777% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1417 mg | 472% | |
| Sodium | 7424 mg | 323% | |
| Total Carbohydrate | 1093.1 g | 397% | |
| Dietary Fiber | 75.9 g | 271% | |
| Total Sugars | 440.3 g | ||
| Protein | 202.4 g | 405% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 1492 mg | 115% | |
| Iron | 59.4 mg | 330% | |
| Potassium | 4237 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
